Becky Selengut

Did you know?

Becky dedicates much of her time to various charities including the Make-a-Wish Foundation and Cascade Harvest Coalition. She donates cooking classes, dinners, demonstrations, and cookbooks to local charities for fund-raising purposes.

Becky's Featured Recipe

Weeknight Linguine with Spot Prawns and Basil

Becky Selengut is a writer, private chef, and culinary instructor who coauthored the Washington Local and Seasonal Cookbook. Her latest cookbook is called Good Fish.

She contributes regularly to Edible Seattle and is an advocate for seafood sustainability and seasonal, regional cuisine.

Becky founded the website Seasonal Cornucopia in 2006. This is a resource for chefs, restaurateurs, home cooks and gardeners looking to identify the seasonality of foods and seafood local to the Pacific Northwest.

Becky is a graduate of William Smith College and the Seattle Culinary Academy. She has worked on two PBS shows and cooked for nationally acclaimed restaurants. Currently, she teaches culinary classes for both PCC Natural Markets as well as Bastyr University

She lives in Seattle with her wife, April Pogue, and their two dogs. April contributed wine pairigs for Good Fish.

Latest Recipes

If you are into clams you will love this amazing clams recipe for steamed clams. Steamers with Beer will give you perfectly steamed clams with a hint of beer in their flavoring. You will combine beer, onions, celery, and Old Bay seasoning, and let it come to a boil. Then you drop your clams in. Within four minutes you will have delicious clams to eat. This best steamer recipe can take any type of clams. The type of clams can vary depending on what's available where you live. Each coast has different varieties. The beer type is also optional. Any light beer will do the job. Make this wonderful and easy seafood dish tonight.